1 4-ounce packets unsweetened frozen açaí purée, broken up into shards
1 large steamed beet, peeled and chopped
1 cup frozen pumpkin purée
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup whole milk
1/2 cup iced cubes
2 tablespoons maple syrup
1/4 cup dried, unsweetened cranberries
1/4 cup sliced almonds
1/4 cup sunflower seeds


Preheat oven to 400 degrees.
Spread the almonds and seeds on a baking sheet. Place in the oven and toast for 4-6 minutes until they smell nutty. Be careful to check them so they don’t burn.
To make the açaí bowl, add the açai purée, milk, beet, pumpkin, ice, spices and maple syrup to a blender. Blend on high until smooth. Pour the mixture into a bowl and garnish with vertical rows of toasted almonds, cranberries, sunflower seeds and Dang Lightly Salted Coconut Chips.